I've been on a mission to find a way to love eggplant because apparently all vegans do. I swapped out my jumbo shells for eggplant in this recipe with high hopes.
Turns out, I don't. I don't think I ever will like eggplant. So be it. But these eggplant "ricotta" roll-ups are great if you do! I think I'll stick to zucchini or the jumbo shells from now on, personally.
The tofu "ricotta" is a staple recipe of mine as I love things like lasagna. Pocket this recipe for future use, because it's near the same flavor and texture, but pure protein. Who doesn't love that?
1 Box of Jumbo shells, boiled al dente or
1 eggplant, sliced into ¼ inch pieces or
2 large zucchini, sliced into ¼ in pieces
1 block firm/extra firm tofu, drained
2-4 cloves garlic (or 2 tsp powder)
2-3 T lemon juice
¼ cup nutritional yeast
½ cup fresh basil (YES it should be fresh)
2 T oregano
2 T olive oil
¼ tsp cayenne
Salt and pepper to taste
Preheat oven to 375.
In a blender or food processor, mince garlic cloves, then throw in the rest of the “ricotta” ingredients and puree until evenly smooth mixture.
Scoop about 1 tablespoon of tofu “ricotta” into jumbo shell, eggplant, or zucchini, rolling up the latter two and sticking with toothpicks if you’ve gone that route. Place each shell or roll in baking dish as you make them.
Drizzle red sauce over completed tofu stuffed deliciousness. Top with optional basil, nutritional yeast, vegan “parm”.
Bake for 35-45 minutes